Eggplant casserole number 1

Preheat oven 350 Fahrenheit

Peel and chop the eggplant. Cook eggplant in water about three quarters of the way up on the aubergine. add stick of margarine and salt and pepper if you use it.

Cook the aubergine till translucent and most of moisture is gone.

Add milk and equal amount of cracker crumbs

If to dry add a bit of water if to wet add cracker crumbs

Add to a deep oven safe dish, about two thirds of the way up then add a thin layer of cheese then cover with more aubergine mixture then more cheese.

Bake in oven for 25 -30 minutes